If you love the vibrant, smoky flavors of traditional Mexican street corn but crave something warm and comforting, this Mexican Street Corn Soup Recipe is exactly what you need. It captures all the rich, zesty, and creamy notes of that beloved street food, transforming it into a luscious, cozy soup packed with layers of spice, smoky paprika, fresh lime, and that irresistible touch of cotija cheese. Every spoonful delivers the perfect balance of savory, tangy, and a hint of sweet corn earthiness that will make you want to savor this dish all year round.
Ingredients You’ll Need
The beauty of this Mexican Street Corn Soup Recipe lies in its simple, fresh ingredients, each chosen to build flavor, texture, and color effortlessly. From the smoky paprika that adds depth, to the bursting sweetness of corn, every component plays a vital role in creating this irresistible bowl of goodness.
- 2 tbsp olive oil: The foundation for sautéing onion and garlic to release their aromatic base.
- 1 medium onion, finely chopped: Adds sweetness and texture to the soup.
- 2 cloves garlic, minced: Brings a subtle punch of savory flavor that blends beautifully with the spices.
- 1 tsp smoked paprika: Imparts that signature smoky warmth reminiscent of grilled street corn.
- 1/2 tsp cumin: Offers earthy notes that elevate the soup’s depth.
- 1/4 tsp chili powder: Adds mild heat and complexity without overwhelming the dish.
- 4 cups corn kernels (fresh, frozen, or canned): The star ingredient delivering natural sweetness and texture.
- 4 cups vegetable or chicken broth: Forms the flavorful liquid base to bring all ingredients together.
- 1 cup heavy cream: Provides richness and a luscious creamy consistency.
- 1/2 cup milk (or more for desired consistency): Lightens the soup slightly while keeping it creamy.
- 1 tbsp lime juice (fresh): Brightens flavors with a fresh citrus zest that balances the richness.
- Salt and pepper, to taste: Essential seasonings to enhance every note in the soup.
- 1/4 cup crumbled cotija cheese (or feta): Adds salty, tangy flavor and a classic Mexican corn topping vibe.
- 2 tbsp fresh cilantro, chopped (for garnish): A burst of herbal brightness that complements the creamy soup beautifully.
- 1/4 cup Mexican crema or sour cream (for garnish): Adds a cool, creamy finish and luscious texture.
- Lime wedges (for serving): Encourage adding extra zing at the table for a personalized touch.
How to Make Mexican Street Corn Soup Recipe
Step 1: Sauté Aromatics
Start by warming olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until it becomes translucent and delicately sweet, about 5 minutes. Then, stir in the minced garlic, allowing it to release its fragrant oils for about a minute—just enough to make your kitchen smell absolutely irresistible without burning it.
Step 2: Build Flavor with Spices
Next, sprinkle in the smoked paprika, cumin, and chili powder. Stir constantly for 30 seconds to toast these spices gently, awakening their smoky and earthy aromas. This step is crucial — it’s what sets this Mexican Street Corn Soup Recipe apart, infusing each spoonful with that classic street food soul.
Step 3: Add Corn and Broth
Toss in your corn kernels, stirring to coat them in those beautiful spices and aromatics. Pour in the broth and bring the mixture to a gentle boil. Then, reduce heat and let it simmer uncovered for about 10 minutes, allowing the corn flavor to truly infuse the broth, making the soup vibrant and full-bodied.
Step 4: Blend and Cream
With an immersion blender, pulse the soup until it reaches your desired texture—somewhere between chunky and silky. Stir in the heavy cream and milk gradually, taking care to adjust the thickness to your personal preference. Finish by seasoning with fresh lime juice, salt, and pepper, which brightens and balances the soup perfectly.
How to Serve Mexican Street Corn Soup Recipe
Garnishes
Garnishing is where the fun really begins. Sprinkle crumbled cotija cheese over each bowl to give salty richness, add fresh chopped cilantro for that lively herbal kick, and dollop a swirl of creamy Mexican crema or sour cream to add contrast in flavor and texture. Don’t forget a wedge of lime on the side—it’s essential for adding a zesty squeeze right at the table.
Side Dishes
This soup pairs beautifully with warm, crusty bread for dipping or alongside light, crunchy salads to add a refreshing counterpoint. For an extra dose of tradition and texture, serve with crispy tortilla chips—perfect for scooping up every drop of that delicious soup.
Creative Ways to Present
Make your Mexican Street Corn Soup Recipe even more special by serving it in mini cast iron skillets or colorful bowls that reflect the lively spirit of Mexican cooking. You can also garnish with grilled corn kernels or a sprinkle of smoked paprika on top to enhance the sensory appeal and experience.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, don’t worry. This soup keeps really well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting, making your next serving even tastier.
Freezing
For longer storage, freeze the soup in portion-sized airtight containers. It’s best to leave out the garnishes and lime wedges before freezing, adding them fresh when reheating to preserve texture and taste. Frozen soup can last for up to 3 months.
Reheating
To reheat, thaw the soup overnight in the fridge if frozen, then warm it gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of milk or broth if it has thickened too much, and re-season with salt, pepper, and lime juice to refresh the flavors.
FAQs
Can I use frozen corn for this recipe?
Absolutely! Frozen corn works wonderfully in this Mexican Street Corn Soup Recipe and can be used straight from the freezer, making it a perfect year-round option when fresh corn isn’t available.
Is it possible to make this soup vegan?
Yes! Simply substitute the heavy cream and milk with full-fat coconut milk or any plant-based cream, use vegetable broth, and swap cotija cheese for a vegan-friendly cheese or nutritional yeast for added flavor.
How spicy is this soup?
This soup has a gentle warmth from the chili powder but isn’t overly spicy. You can easily adjust the chili amount to suit your heat preference or add fresh jalapeño if you want to turn up the heat.
Can I prepare this soup ahead for a party?
Definitely! This soup is an excellent make-ahead dish as it reheats beautifully. Prepare it a day in advance to allow flavors to meld, then garnish just before serving for the freshest presentation.
What can I use instead of cotija cheese?
If cotija isn’t available, feta cheese is a fantastic substitute. Its crumbly texture and tangy flavor complement the soup’s profile beautifully, making it a practical and tasty alternative.
Final Thoughts
You absolutely must try this Mexican Street Corn Soup Recipe if you’re looking for a dish that brings warmth, flavor, and that unmistakable Mexican street food charm right into your kitchen. It’s simple to make, packed with personality, and guaranteed to become one of your favorite comforting meals. Whether for a cozy night in or feeding a crowd, each bowl offers a delightful taste adventure that’s sure to brighten any day.
Print
Mexican Street Corn Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Mexican Street Corn Soup is a creamy, flavorful dish inspired by the classic elote street corn. Featuring smoky spices, sweet corn kernels, and a touch of lime, this soup delivers all the tasty elements of Mexican street corn in a comforting bowl. Topped with cotija cheese, crema, and fresh cilantro, it’s perfect as an appetizer or a light meal for 6 servings.
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp chili powder
- 4 cups corn kernels (fresh, frozen, or canned)
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1/2 cup milk (or more for desired consistency)
- 1 tbsp lime juice (fresh)
- Salt and pepper, to taste
Garnishes
- 1/4 cup crumbled cotija cheese (or feta)
- 2 tbsp fresh cilantro, chopped
- 1/4 cup Mexican crema or sour cream
- Lime wedges (for serving)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until translucent and soft, about 5 minutes. Add minced garlic and cook for an additional 1 minute until fragrant, stirring constantly to avoid burning.
- Add Spices: Stir in smoked paprika, cumin, and chili powder to the onions and garlic. Cook for 1 minute to toast the spices and enhance their flavors.
- Add Corn and Broth: Add the corn kernels to the pot along with the vegetable or chicken broth. Bring the mixture to a boil, then reduce heat and let it simmer gently for about 10 minutes to allow the flavors to meld and the corn to soften.
- Blend Soup: Using an immersion blender, partially blend the soup directly in the pot until it reaches your desired consistency, leaving some texture for a chunky effect. Alternatively, carefully transfer half the soup to a blender, puree, then stir back into the pot.
- Add Dairy and Lime: Stir in the heavy cream, milk, and fresh lime juice. Heat through on low heat without boiling. Taste and season with salt and pepper as needed.
- Garnish and Serve: Ladle the soup into bowls. Top each serving with crumbled cotija cheese, a dollop of Mexican crema or sour cream, and a sprinkle of fresh cilantro. Serve with lime wedges on the side for extra brightness.
Notes
- Use fresh corn for the best flavor, but frozen or canned kernels work well too.
- Adjust the milk quantity for a thinner or thicker soup consistency.
- For a spicier kick, add a pinch of cayenne pepper or a diced jalapeño when cooking the onions.
- This soup can be made vegetarian by using vegetable broth instead of chicken broth.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
